Centennial College

Restaurants, hotels, resorts, hospitals, retirement homes, catering companies, and food processors and manufacturers are constantly on the search for professionals with culinary skills chef training. As such, the graduates of Centennial College’s Chef Training program, which takes just two semesters to complete, may find employment in a variety of food service environments, including private, commercial and institutional.

Although the program is short in length, it offers 16 courses (eight in each semester) that are both theoretical and practical in nature. The theory-based courses leave room for student discussions and instructor anecdotes. This interactive aspect continues in the practical classes, which take place in Centennial College’s brand new, state of the art Culinary Arts Centre.

Located at Progress Campus, this facility features two enormous professional kitchens and a bakeshop lab totaling 7,600 square feet. Chef training students have access to combi ovens, a wok line, a Tandoori oven, a brick-lined pizza oven, a smoker, a baker’s ovens and magnetic induction cookers — all state-of-the-art equipment found in only the very best professional kitchens. Students work side by side with instructors and classes make use of large-screen video equipment to document and play back instructive lessons for the benefit of students. In addition, students have the opportunity to prepare food in a “living lab” restaurant called Horizons and serve it in real-time for customers.

Among some of the specific chef training courses in the offering are:

Food Theory for Culinarians (professionalism, culinary terminology, mise en place, seasoning, cooking methods, stocks, soups, basic sauces, vegetables, potatoes, rice, grains, legumes, pasta, dairy, eggs, meat, poultry, fish and seafood are covered); Bakeshop Principles and Practices (measurements and formulas, and understanding the functions of baking ingredients are covered and products including cook’s desserts, yeast dough, quick breads, pastry dough and a variety of cakes, pies and flans are produced); Numeracy and Computers for Culinarians (covers basic mathematical skills required for culinarians — arithmetic, algebra skills, and business mathematics as well as related computer skills). One particularly important chef training course is Culinary Skills- Foundation & Development. Presented in two courses, this offering first helps students to learn and develop the necessary skills, techniques, culinary terminology, methods of cooking, applications, common seasonings, flavour builders and combinations in a lab setting. The second portion, in semester two, builds upon what was taught in first semester.

Grads who complete this chef training Toronto-based program but wish to continue their education are eligible for transfer credits that will allow them entry into Centennial College’s two-year Culinary Management - International program. If they choose to enter the field, students are equipped with an Ontario College Certificate and the opportunity to gain certifications with Smart Serve program and the National Sanitation Training. Additionally, students have the requisite knowledge, skills and attitudes necessary to carry out their chef duties in a safe and professional manner.